Appetizers

Gazpacho

From Rachel

  • 2 medium cucumbers, peeled/chopped
  • 5 medium tomatoes, peeled/chopped
  • 1 medium green pepper, peeled/chopped
  • 1 large onion, peeled/chopped
  • 2 tsp. finely chopped garlic
  • 4 cups crumbled french/italian bread, crusts trimmed off
  • 4 cups cold water
  • 1 cup red wine vinegar
  • 4 tsp. salt
  • 4 Tbsp. olive oil
  • 1 Tbsp. tomato paste

Garnish:

  • 1 cup bread cubes
  • 1 cup onions, diced
  • 1 cup cucumbers, diced
  • 1 cup green peppers, diced

Instructions:
Combine vegetables & bread, stir in water, vinegar, salt. Ladle 2 cups at a time into blender, blend on high for one minute. Pour puree into bowl, as you finish blending each part; when all blended, whisk in oil and tomato paste. Refrigerate for 2+ hours. Put garnishes into separate bowls for serving.

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Pig Candy Recipe

( modified by “unmarrieddaughter” from Sweet Potato Queen, and Alton Brown)

Software:

  • 1 lb. bacon medium cut
  • 2 Cups brown sugar (see note)
  • 1/8 tsp ground chili/Cayenne of some sort (optional)

Hardware:

  • cookie sheet
  • Aluminum Foil
  • Pam
  • Cooling rack that fits cookie sheet

Line cookie sheet with aluminum foil. spray cooling rack with Pam, put rack on top of cookie sheet. Put the bacon strips on the cooling rack, being careful not overlap the strips. turn on the oven to 400 degrees, put bacon in.

Meanwhile, in a bowl, mix together brown sugar and spice if using. Once oven reaches 400 degrees, remove bacon, and turn oven down to 350 degrees. spread brown sugar evenly over each bacon strip and place back in oven to back until bacon is brown and crisp. Let cool and eat.

Note: Pam and aluminum foil keep the caramel from ruining the pan.

Note 2: yes, you do want to use a cooling rack, as the bacon just sits in the fat if you don’t. If you don’t have a cooling rack, remove the bacon and let it drain on some paper towels.

Note 3: As alternatives to chili, any spice would work well.

Note 4. I also imagine this recipe as a method. If I were to experiment, and had maple syrup. I would just spread the maple syrup over the strips, coating each strip. Then, because I find maple syrup so much sweeter than sugar, I would probably add some sort of heat or spice like cayenne to cut the sweetness just a bit.

Oh, and pig candy is great crumbled up in this:

Pig Candy Caramel Sundae
1 cup of vanilla ice cream
Caramel Sauce
crumbled pig candy bits
Salted chopped peanuts

In a serving bowl place the ice cream. Drizzle sauce over the ice cream. sprinkle with pig candy bits and chopped peanuts. Eat.

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Cheese Ball

From the kitchen of: Ken Jackson.

  • 1 (8 oz.) package cream cheese
  • 2 jars Old English
  • 2 jars olives, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced onions

Mix together and roll in chopped nuts. Chill and serve.

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Cheese Sauce

From the kitchen of: Elsie the Cow.

  • 1/2 pound Velveeta cheese, cubed
  • 1/4 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon paprika

In small saucepan, combine ingredients. Over low heat, cook and stir until cheese spread melts. Serve warm over vegetables, baked potatoes, burgers or tortilla chips. Refrigerate leftovers.

Microwave in 1 quart glass measure with handle, combine ingredients. Cook on high 2 to 3 minutes, stirring after each minute or until cheese spread melts. Proceed as above.

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Chex Party Mix

From the kitchen of: Chex Cereal.

  • 6 tablespoons margarine
  • 1 teaspoon seasoned salt
  • 4 teaspoons Worcestershire sauce
  • 2 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Wheat Chex
  • 1 1/2 cups mixed nuts

Melt margarine in shallow pan over low heat. Stir in seasoned salt and Worcestershire sauce. Add chex and mixed nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Spread out on paper towels to cool.

Makes 7 1/2 cups.

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Cucumber Dill Dip

From the kitchen of: Breakstone Sour Cream

  • 1 (16 oz.) container sour cream
  • 1 envelope ranch salad dressing mix
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 1 teaspoon dill weed

Mix all ingredients until well blended. Refrigerate. Serve with vegetable dippers,
in red or green bell pepper.

Makes 2 1/2 cups.

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Curry Dip

From the kitchen of: Pat Mineart

  • 1 cup mayonnaise
  • 1 teaspoon vinegar
  • 1 teaspoon horseradish
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder

Mix together and chill.

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Fruit Dip

From the kitchen of: Pat Mineart

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 8 oz. package softened cream cheese

Mix together, chill. Serve with sliced apples or other fruit.

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Grandma Katie’s Three Cheese Dip

From the kitchen of: Katie Mineart.

My grandmother makes this extraordinary dip every year for family gatherings, and we love it. It makes a huge amount of dip, though; about three times what one would typical expect to serve at a party. (That’s about right for my big Catholic family, but it might be too much for your party.) So halve the recipe, or freeze some.

  • 1/2 lb. of grated cheddar cheese
  • 1/2 lb. of grated swiss cheese
  • 1/2 lb. of Velveeta cheese
  • 2 cups mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoon Ascent or Lowry’s seasoned salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped onion or onion flakes
  • 1 tablespoon sugar

Grate Velveeta cheese and mix with other grated cheeses, mayonnaise, sugar and spices. Chill before serving. Keeps well, freezes well.

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